When I had accumulated about five slowly-ripened-in-the-windowsill tomatoes, the last from this year’s garden, I decided to try a new recipe. Jim, who is my harshest critic since he lives with me and knows if he gives something a good rating he’ll have to eat it again. This time around?
Jim’s salmon rating: 9+
Beth’s salmon rating: 9
Jim said he might have given it a 10 if the salmon had been fried instead of baked. The recipe is below so you can try it for yourself. My guess is that it would work with any kind of fresh tomato that you like.
½ onion, diced
1 garlic clove
4-5 San Marzano tomatoes
Small bunch fresh parsley
Salt and pepper
2 6-ounce salmon fillets
Warm olive oil in small skillet. Dice onion and cook on medium until soft. Add chopped garlic. Add chopped tomatoes. Cook until soft. Stir in chopped parsley. Season with salt and pepper.
Put the salmon fillets on a cookie sheet. Drizzle with olive oil and sprinkle sparsely with salt. Pile cooked tomato mixture on top, covering every bit of the salmon flesh.
Bake at 400 degrees 12 – 15 minutes.